Wild Mackerel Fillets
Join our membership for exclusive benefits
- Up to 30% off selected products
- Free pre-1pm weekday delivery
- Exclusive offers
- Wild mackerel fillets, caught off Norway and frozen raw. Pack weights run from 200g to 380g, shown on each option
- Skin-side down in a hot pan for 3–4 minutes, turn for one more, and that's supper
- Allow about 150g per person for a main, so a 300g pack does two
Mackerel goes off faster than almost any fish we sell. The Japanese have a saying for it, saba no ikigusare (roughly, "mackerel rots while it's still alive"), which is exactly why freezing it quickly is the sensible way to keep it. The oil that makes it turn is the same oil that makes it worth eating: rich, faintly sweet, and about as good a source of omega-3 as you'll find on a plate.
A confession: these are not pin-boned. A neat line of fine bones runs down the centre of each fillet. Run a finger along it and pull them out with tweezers, or cut a thin V either side and lift the whole strip out (two minutes, and far less fiddly than eating round them). Then fry, grill, or give them 8–10 minutes at 180°C in an air fryer, since you ask. They also cure, smoke and marinate very well. Defrosted properly, we'd defy you to tell them from fresh, and if you can, we'll give you your money back.
Storage and allergens: Keep frozen at -18°C or below. Defrost overnight in the fridge and cook within 24 hours; do not refreeze. Contains fish. Ingredients: mackerel (fish), antioxidant (rosemary and green tea extract), salt.
How you've been using our mackerel fillets...
- "Regularly on our Sunday breakfast menu. We have them pan or air fried and then served with either a lightly poached or fried egg on top."
- "Delicious panfried, served with roasted rhubarb and orzo with salsa verde folded through."
- "I was a boat owner and used to catch my own. These are as good if not better."
Try something new
Product Details
- Wild mackerel fillets, caught off Norway and frozen raw. Pack weights run from 200g to 380g, shown on each option
- Skin-side down in a hot pan for 3–4 minutes, turn for one more, and that's supper
- Allow about 150g per person for a main, so a...
- Wild mackerel fillets, caught off Norway and frozen raw. Pack weights run from 200g to 380g, shown on each option
- Skin-side down in a hot pan for 3–4 minutes, turn for one more, and that's supper
- Allow about 150g per person for a main, so a 300g pack does two
Mackerel goes off faster than almost any fish we sell. The Japanese have a saying for it, saba no ikigusare (roughly, "mackerel rots while it's still alive"), which is exactly why freezing it quickly is the sensible way to keep it. The oil that makes it turn is the same oil that makes it worth eating: rich, faintly sweet, and about as good a source of omega-3 as you'll find on a plate.
A confession: these are not pin-boned. A neat line of fine bones runs down the centre of each fillet. Run a finger along it and pull them out with tweezers, or cut a thin V either side and lift the whole strip out (two minutes, and far less fiddly than eating round them). Then fry, grill, or give them 8–10 minutes at 180°C in an air fryer, since you ask. They also cure, smoke and marinate very well. Defrosted properly, we'd defy you to tell them from fresh, and if you can, we'll give you your money back.
Storage and allergens: Keep frozen at -18°C or below. Defrost overnight in the fridge and cook within 24 hours; do not refreeze. Contains fish. Ingredients: mackerel (fish), antioxidant (rosemary and green tea extract), salt.
How you've been using our mackerel fillets...
- "Regularly on our Sunday breakfast menu. We have them pan or air fried and then served with either a lightly poached or fried egg on top."
- "Delicious panfried, served with roasted rhubarb and orzo with salsa verde folded through."
- "I was a boat owner and used to catch my own. These are as good if not better."
- Wild
- Raw
- Norway
- Longline
